Pesto Pizza with Butternut Squash

Pesto Pizza with Butternut Squash
Photo by Becky Luigart-Stayner


  • ¼ cup Classic Pesto
  • ¾ teaspoon olive oil
  • 2 teaspoons sugar
  • Pizza Dough
  • ½ cup (2 ounces) grated fresh Romano or Parmesan cheese
  • Cooking spray
  • 1 (14.5-ounce) can finely chopped tomatoes, drained
  • + 3 more ingredients
    • ½ teaspoon dried oregano
    • 6 (1/4-inch-thick) slices peeled butternut squash or pumpkin (about 1/2 pound)
    • ½ cup (2 ounces) shredded fontina or Gouda cheese

Preheat oven to 400°. Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender. Increase oven temperature to 450°. Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash m...

View full recipe at My Recipes


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